Ingredients
- 2 1/2 cup (325 g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (168 g) unsalted butter, room temperature
- 1 cup (225 g) light brown sugar
- 1/2 cup (104 g) granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 tsp vanilla extract
- 1 1/4 cup (211 g) white chocolate chips
- 1 cup (120 g) roasted salted macadamia nuts, chopped
- 1–2 tsp of milk
Instructions
1. Combine the flour, baking soda and salt in a medium sized bowl and set aside.
2. Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy. Scrape down the sides of the bowl while it’s mixing a few times, as needed. You should be able to see the change in color and texture happen and know it’s ready.
3. Add the egg and egg yolk one at a time and mix until well combined after each addition.
4. Add the vanilla extract and mix until well combined.
5. Add the dry ingredients and mix until the dough is just combined. Do not over mix.
6. Add a teaspoon of milk and combine on low speed just until incorporated. Use a rubber spatula to finish combing the dough and help it come together. Add an additional teaspoon of milk only if really needed to help the dough come together. You don’t want to add too much liquid and end up with cookies that spread too much.
7. Stir in the white chocolate chips and macadamia nuts.
8. Create 2 tablespoon sized balls of cookie dough until all the cookie dough has been used.
9. Refrigerate the cookie dough for at least 2-3 hours or overnight. After refrigerating them, let them sit at room temperature for about an hour before baking to come closer to room temperature.
10. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats.
11. Bake cookies for 8-9 minutes. Remove just as the edges begin to turn golden. Don’t over bake. The cookies will be a little puffy when you take them out of the oven but will fall a bit as they cool. For tips and troubleshooting help, check out the post above or see the video.
12. Remove cookies from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely. If the cookies have spread a little more than you like, you can use a spoon to gently push the sides in a bit.
Cream your butter and sugars: First up, you’ll cream your butter and sugars together until they are light in color and fluffy in texture. You should be able to really see that the change has happened. Scrape the down the sides and bottom of the bowl a few times while mixing to make sure everything is getting creamed well.
Add the eggs: Next, add the egg and egg yolk one a a time, mixing until well combined after each addition. Then add the vanilla extract.
Add your try ingredients: Add the dry ingredients and mix together just until well incorporated. You won’t want to over mix.
Add some milk: Now you’ll add one to two teaspoons of milk. It really just helps the dough come together at the end adds a touch more moisture to the cookies. Keep in mind that you don’t want to over-do the milk. Too much can lead to cookies that over spread.
Mix in the white chocolate and macadamias: Finally, add the white chocolate chips and macadamia nuts and stir everything together. The cookie dough is quite thick, but will come together.
Chill your cookie dough: Make your cookie dough balls, then refrigerate for 2-3 hours or overnight. This step is really quite important. As the cookie dough sits, the moisture soaks in and becomes more dispersed through the dry ingredients. If you don’t give this cookie dough the change to rest, your cookies will not only spread more (and not leave you with as chewy of a cookie), they’ll also be more dry because the dry ingredients won’t have had a chance to moisturize themselves. Not all cookies are made better by refrigeration, but these 100% are.
Bake your cookies: After refrigerating, let them sit for about an hour before popping them in the oven. Once baked, let them cool and you are finally ready to devour your cookies!
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